CREPE CUPS WITH GINGER FRUIT

½ Cup all-purpose flour
¾ Cup fat-free milk
1 Egg
1 Tablespoon olive oil (extra virgin)
1/8 Teaspoon salt
2 Tablespoons reduced-sugar orange marmalade
¼ Teaspoon ground ginger
1 Can (11 oz) mandarin oranges
1 Cup seedless grapes

Crepe Cups:

Preheat oven to 400F. Coat twenty 1¾-inch muffin cups and a nonstick griddle with cooking spray; set cups aside. Heat griddle over medium heat. In a small bowl, whisk together egg, milk, flour, oil, and salt until combined. For each crepe, spoon 1 tablespoon batter onto griddle, pouring slowly to make circles. Cook crepes, 4 or 5 at a time, for 30 to 60 seconds or until bottoms are golden and tops appear dry. Use a spatula to transfer crepes to paper towels, brown sides up. If desired, trim edges.

Place crepes, brown sides down, into prepared muffin cups, pleating as necessary to fit. Bake about 12 minutes or until edges are firm. Cool in pans on wire racks. Carefully remove cups from pans. To serve, spoon ginger fruit into cups. Makes 20 cups.

Ginger Fruit:

In a medium bowl, combine 2 tablespoons reduced-sugar orange marmalade and ¼ teaspoon ground ginger. Gently stir in one 11-ounce can mandarin orange sections, drained and chopped, and 1 cup quartered red and/or green seedless grapes. Cover and chill until serving time.

Serving size: 1 Crepe Cup
Calories: 37
Fat: 1 g
Cholesterol: 11 mg
Carbohydrate: 6 g
Protein: 1 g
Sodium: 23 mg

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